Mealtime Breakfast & Brunch Egg Breakfasts Omelet Muffin-Tin Spanakopita Omelets 5.0 (1) 1 Review The flavors and textures in these baked eggs are inspired by spanakopita, the pie with Greek origins that encases spinach, onion, feta and eggs in crispy phyllo. These are muffin-size instead of pie-size, so there's no need for slicing and portioning when you're on the go in the morning. By Carolyn Casner Carolyn Casner Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website. EatingWell's Editorial Guidelines Updated on April 19, 2024 Reviewed by Dietitian Jessica Ball, M.S., RD Reviewed by Dietitian Jessica Ball, M.S., RD Jessica Ball, M.S., RD, is the senior nutrition editor for EatingWell. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Prep Time: 20 mins Additional Time: 30 mins Total Time: 50 mins Servings: 6 Yield: 12 mini omelets Nutrition Profile: Nut-Free Soy-Free Vegetarian Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 3 tablespoons extra-virgin olive oil, divided ⅓ cup finely chopped red onion ¼ teaspoon salt, divided 6 large eggs 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry ½ cup crumbled feta cheese ½ cup reduced-fat milk ¼ cup chopped fresh dill ½ teaspoon ground pepper 8 sheets phyllo (9-by-14-inch), thawed Directions Preheat oven to 350 degrees F. Lightly coat a 12-cup muffin tin with cooking spray. Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion and 1/8 teaspoon salt; cook, stirring, until starting to brown, about 4 minutes. Remove from heat. Set aside to cool for 5 minutes. Whisk eggs, spinach, feta, milk, dill, pepper, the remaining 1/8 teaspoon salt and the cooked onions in a large bowl. Lay phyllo sheets on a clean, dry work surface. (Cover the sheets with a kitchen towel to keep them from drying out while you assemble the cups.) Pour the remaining 2 tablespoons oil in a small bowl. Place a sheet of phyllo on a clean cutting board. Lightly brush with oil. Lay another sheet of phyllo on top and lightly brush with oil. Cut the phyllo into 6 pieces (in half horizontally and in thirds vertically). Place one square in a muffin cup, pressing it down the bottom and sides. Add another square, alternating the position so the sides of the muffin cup are covered. Repeat the process with the remaining squares; then with the remaining phyllo sheets and oil. Fill each phyllo cup with a scant 1/4 cup of the egg mixture. Bake until the filling is firm to the touch and the phyllo is lightly browned, 25 to 30 minutes. Tips Equipment: Standard 12-cup muffin tin Originally appeared: EatingWell.com, February 2020 Save Rate Print Nutrition Facts (per serving) 266 Calories 16g Fat 18g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size 2 muffins Calories 266 % Daily Value * Total Carbohydrate 18g 7% Dietary Fiber 2g 8% Total Sugars 2g Protein 12g 25% Total Fat 16g 21% Saturated Fat 5g 25% Cholesterol 198mg 66% Vitamin A 5933IU 119% Vitamin C 4mg 4% Folate 134mcg 34% Sodium 450mg 20% Calcium 183mg 14% Iron 3mg 16% Magnesium 51mg 12% Potassium 308mg 7% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.